Among all the refuse left behind by early homesteaders and miners in this area
I found just what I was looking for.
This is a heavy gauge steel tray that goes in the bottom of the oven in a stove.
This will be ideal for the Dutch oven to sit on. Now the charcoal briquettes that are supposed to be under the oven will not be in the dirt and more heat will be directed upwards to the cast iron pot.
And I did an experiment with my last cooking with the oven. Most all the baking takes around 30 minutes and when I remove the finished product all the heat and the still glowing charcoal just goes to waste burning itself out. This last time I put in a potato after removing the baking pan. I had put some olive oil on the skin along with some lemon pepper then set it on a piece of foil in the oven and left it. Well over an hour later the coals were ash and the oven was just warm to the touch. I took out the potato, cut it in half and it was perfectly done! I missed having baked potatoes. Not any more!